Thai fish cakes with sweet chilli dip
6
40 minutes
Ingredients
Thai fish cakes
- 700g of whiting fillet
- 35g of fish sauce
- 35g of Thai red curry paste
- 20g of fresh coriander, chopped
- 70g of spring onions, finely sliced
- 90g of green beans, finely chopped
- 2 red chillies, finely chopped
- 5g of lemongrass, chopped
- 15g of caster sugar
- 80ml of water
- 10ml of lime juice
- 1 pinch of salt
- 130g of egg
- 50g of breadcrumbs
- 20ml of sunflower oil, for frying
Sweet chilli dip
- 1 red chilli, finely chopped
- 1 pinch of cornflour
- 25ml of water
- 85ml of white wine vinegar
- 175g of caster sugar
- 12g of fish sauce
- 1/2 garlic clove
- 1 tsp fresh ginger, finely chopped
- 1 pinch of salt
Method
1
Place the whiting fillets in a food blender and blitz into a smooth paste. Add all the remaining ingredients except for the sunflower oil and mix well
- 700g of whiting fillet
- 35g of fish sauce
- 35g of Thai red curry paste
- 20g of fresh coriander
- 70g of spring onions
- 90g of green beans
- 2 red chillies
- 5g of lemongrass
- 15g of caster sugar
- 80ml of water
- 10ml of lime juice
- 1 pinch of salt
- 130g of egg
- 50g of breadcrumbs
2
Weigh the mix into 80g portions and then roll each portion into a ball
3
Place each ball on a board and flatten gently with the palm of your hand, so each ball is turned into a burger-shaped patty
4
Heat the sunflower oil in a heavy based frying pan and fry the fishcakes for 5 minutes on each side. Transfer the cakes to a preheated oven set to 165°C/gas mark 3 and cook for a further 5 minutes
- 20ml of sunflower oil
5
For the dip, mix the water and cornflour together to dilute the cornflour. Place all the remaining ingredients in a saucepan and bring to the boil
- 25ml of water
- 1 pinch of cornflour
- 175g of caster sugar
- 12g of fish sauce
- 1 pinch of salt
- 85ml of white wine vinegar
- 1 red chilli
- 1/2 garlic clove
- 1 tsp fresh ginger
6
Once boiling, whisk in the water and cornflour solution and boil for another 1-2 minutes. Serve with the Thai fish cakes
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